Wednesday, February 4, 2015

Roasted Radishes

1 lb radishes, washed
1 tbsp olive oil
salt and pepper to taste
1 clove garlic, finely chopped
1 tbsp minced fresh parsley

1. Preheat over to 450. Trim the top and stem ends off the radishes, then slice them in half.

2. Toss the radishes in the olive oil, and some salt and pepper.

3. Arrange them cut-side-down on a heavy, dark sheet pan (or in a cast iron skillet) and roast for about 10-12 minutes, until the white parts are just starting to brown, and the radishes can be pierced by a fork but are still firm.

4. Sprinkle on the parsley and garlic, and more salt if desired, and serve hot.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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